Photo of Espinaca con Garbanzos (Spinach & Chickpeas) by WW

Espinaca con Garbanzos (Spinach & Chickpeas)

Total Time
13 min
3 min
10 min
Though it’s traditionally served as a Spanish tapas offering atop toasted bread, this quick and easy dish makes a superb side for just about any entree. Savory smoked paprika provides richness and depth to tomato sauce, which coats canned chickpeas and wilted fresh spinach. It’s delicious either hot from the skillet or at room temperature, so feel free to let it hang out for a bit before serving. If you happen to have leftovers, try them for breakfast with a fried or poached egg on top.


Cooking spray

4 spray(s)

Fresh spinach

10 oz

Extra virgin olive oil

1 Tbsp

Ground cumin

½ tsp


3 medium clove(s), thinly sliced

No-salt-added canned tomato sauce


Kosher salt

½ tsp

Smoked paprika

½ tsp

Canned chickpeas

1½ cup(s), rinsed and drained (1 [15-oz] can)


  1. Coat a large nonstick skillet with cooking spray. Heat the pan over medium-high heat. Gradually add the spinach, tossing with tongs until the spinach wilts, about 3 minutes. Place the cooked spinach in a colander and allow it to drain while you cook the remaining ingredients.
  2. Heat the oil in the skillet over medium-low heat. Add the cumin and garlic; cook until very fragrant, about 1 minute. Stir in the tomato sauce, salt, smoked paprika, and chickpeas; cook until thoroughly heated, about 2 minutes. Stir in spinach; cook 1 minute.
  3. Serving size: about ⅔ cup